DILLED POTATO LEEK CHOWDER

Dilled Potato Leek Chowder image

A very light and mild leek chowder. Great as a meal with French bread.

Provided by ZELDA3333

Categories Soups, Stews and Chili Recipes Chowders

Time 40m

Yield 2

Number Of Ingredients 9

Previous Next

Ingredients

1 teaspoon butter
1 teaspoon olive oil
3 leeks, chopped
2 cups chicken broth
6 small red potatoes, cubed
½ teaspoon dried dill weed
1 bay leaf
¼ cup half-and-half cream
2 tablespoons all-purpose flour

Steps:

Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
Whisk half-and-half with flour in a small bowl until smooth; set aside.
Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 116.4 g, Cholesterol 21.6 mg, Fat 9.3 g, Fiber 13.9 g, Protein 15.1 g, SaturatedFat 4 g, Sodium 1044.8 mg, Sugar 10.3 g